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Effect of lactic acid bacteria co-fermentation on the potential sensitization of β-lactoglobulin

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By Du Xiang, Wang Yanfei, YIN Shulei, YI Junjie
| cnif.cn
在这里添加一些文本 RIS (ProCite, Reference Manager) BibTeX Effect of lactic acid bacteria co-fermentation on the potential sensitization of β-lactoglobulin YIN Shulei, DU Xiang, YI Junjie, WANG Yanfei Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (17) : 64-72. Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (17) : 64-72.
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